Instructions: Single cream and crusty chopped lovage leaves to serve

aga equipment:
small roasting tin on third set of runners in roasting oven

Remove the seeds from the squash then arrange the slices boat like in the roasting tin.

Season well and drizzle with olive oil then roast for about 1 hour until the squash is tender.

Cool slightly then scoop the flesh out of the skins and chop it roughly.

Meanwhile heat 2 tbsp of olive oil and the butter in a large ovento hobcasserole on the simmering plate.

Add the onion and cook until soft but not browned then add the cinnamon and cook for a further 1 minute.

Stir the squash into the pan with the stock lovage and a little more salt and pepper then bring the soup to the boil. Cover and transfer to the floor of the simmering ovenfor at least 1 hour but preferably two.

Cool the soup slightly then blend it until smooth.

Add any extra seasonings necessary then serve with a swirl of cream and a little extra finely chopped lovage.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.